There’s something incredibly comforting about a warm bowl of veggie chili, especially when it’s packed with vibrant vegetables, hearty beans, and bold spices. Whether you’re a seasoned vegetarian, a plant-based eater, or just looking to add more veggies to your meals, these 25 best veggie chili recipes are sure to inspire your next cozy dinner.
From classic tomato-based chilis to creative slow cooker wonders, each recipe is designed to be flavorful, nutritious, and satisfying. Not only do these chili options cater to various tastes and dietary preferences, but they also make fantastic leftovers and batch-cooking staples for busy weeks.
Dive into the rich flavors, diverse textures, and wholesome ingredients that make veggie chili an all-time favorite for gatherings, weeknights, or meal prep.
Ready to explore a world of delicious and hearty veggie chili recipes? Let’s get cooking!
Why You’ll Love This Recipe
Veggie chili is a versatile dish that brings together a colorful mix of vegetables, beans, and spices to create a hearty, nutritious meal. It’s perfect for those who want a meatless dinner without sacrificing flavor or texture.
These recipes are packed with fiber, plant-based protein, and vitamins, making them a healthy choice for any diet.
Many of the recipes are easy to customize, accommodating everything from slow cooker convenience to quick stovetop meals. Plus, they freeze beautifully, so you can enjoy them anytime.
Whether you like yours spicy, smoky, or sweet, there’s a veggie chili here to fit your cravings and cooking style.
Don’t forget to check out other delicious dishes like our Vegetarian Tex Mex Recipes for Easy Weeknight Dinners and Chili Recipe Slow Cooker Vegetarian: Easy & Hearty Meal for more inspiration!
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Olive oil | 2 tablespoons | For sautéing vegetables |
| Onion | 1 large, diced | Yellow or white onion works well |
| Garlic cloves | 3, minced | Fresh garlic for best flavor |
| Bell peppers | 2 medium, diced | Red, green, or yellow |
| Carrots | 2 medium, diced | Adds sweetness and texture |
| Zucchini | 1 medium, diced | Optional for added veggies |
| Tomatoes | 2 cups, diced (or 1 can diced tomatoes) | Fresh or canned |
| Tomato paste | 2 tablespoons | For richer flavor |
| Vegetable broth | 2 cups | Low sodium preferred |
| Black beans | 1 can (15 oz), drained and rinsed | Or substitute kidney beans |
| Kidney beans | 1 can (15 oz), drained and rinsed | Provides hearty texture |
| Corn kernels | 1 cup, fresh or frozen | For sweetness and crunch |
| Chili powder | 2 tablespoons | Adjust to taste |
| Cumin | 1 tablespoon | Earthy and warm spice |
| Smoked paprika | 1 teaspoon | Adds smoky depth |
| Oregano | 1 teaspoon dried | Italian or Mexican oregano |
| Salt | To taste | Enhances all flavors |
| Black pepper | To taste | Freshly ground preferred |
| Optional toppings: | As desired | Avocado, cilantro, vegan sour cream, shredded cheese |
Equipment
- Large pot or Dutch oven – for cooking the chili
- Cutting board and sharp knife – for chopping vegetables
- Wooden spoon or spatula – for stirring
- Measuring spoons and cups – to measure ingredients accurately
- Can opener – for canned beans and tomatoes
- Blender or immersion blender (optional) – if you prefer a smoother chili texture
- Slow cooker (optional) – for easy hands-off cooking (see Chili Recipe Slow Cooker Vegetarian)
Instructions
- Heat the olive oil in your pot or Dutch oven over medium heat. Once hot, add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic, diced bell peppers, and carrots. Cook for another 5-7 minutes until the vegetables begin to soften.
- Stir in the diced zucchini and cook for an additional 3 minutes to combine flavors.
- Add the chili powder, cumin, smoked paprika, and oregano. Stir well to coat the vegetables evenly with spices, cooking for 1-2 minutes until fragrant.
- Mix in the tomato paste and cook for 2 minutes to deepen the flavor.
- Add the diced tomatoes and vegetable broth. Bring the mixture to a simmer.
- Once simmering, add the drained and rinsed black beans, kidney beans, and corn. Stir to combine everything thoroughly.
- Reduce the heat to low and let the chili simmer gently for at least 30 minutes, stirring occasionally. This allows flavors to meld beautifully.
- Season with salt and pepper to taste. Adjust spices if desired for heat or smokiness.
- If you prefer a creamier chili, use a blender or immersion blender to puree part of the chili, then stir it back in.
- Serve hot with your favorite toppings such as sliced avocado, fresh cilantro, or vegan sour cream.
Tips & Variations
For extra protein and texture, try adding cooked lentils or quinoa to your chili.
Feel free to swap out any vegetables based on what you have on hand. Sweet potatoes, butternut squash, or mushrooms make excellent additions.
For a smoky flavor, add a chipotle pepper in adobo sauce or a dash of liquid smoke.
Want to make this chili in your slow cooker? Brown the veggies and spices on the stovetop first, then transfer everything to the slow cooker.
Cook on low for 6-8 hours or high for 3-4 hours.
Try serving this chili with some fresh cornbread or over a baked sweet potato for a hearty meal. For more cozy, vegetable-forward recipes, check out our Vegetarian Swiss Chard Recipes for Healthy Meals or Low Calorie Vegetable Soup Recipe for Healthy Eating.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 280 kcal |
| Protein | 12 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 12 g |
| Fat | 5 g |
| Saturated Fat | 0.7 g |
| Sodium | 450 mg |
| Vitamin A | 80% DV |
| Vitamin C | 70% DV |
| Iron | 20% DV |
Serving Suggestions
Veggie chili is wonderfully versatile when it comes to serving. Enjoy it on its own, or try ladling it over steamed rice or quinoa for a filling meal.
For a fun twist, serve it as a topping on baked potatoes or sweet potatoes with a dollop of vegan sour cream and fresh herbs.
It’s also perfect for meal prep—simply portion into containers and refrigerate or freeze for quick, nutritious lunches or dinners during your busy week. Add a side of cornbread or tortilla chips for a complete Tex-Mex inspired feast.
For more wholesome sides and accompaniments, you might enjoy our Vegan Bread Machine Recipe for Soft, Delicious Loaves or Lipton Vegetable Dip Recipe: Easy Party Favorite.
Conclusion
These 25 best veggie chili recipes prove that meatless meals can be just as hearty, flavorful, and satisfying as their traditional counterparts. With a variety of vegetables, beans, and spices, veggie chili offers endless opportunities to experiment and create your own perfect bowl.
Whether you’re cooking on the stovetop, in a slow cooker, or even preparing a quick chili for busy weeknights, these recipes will fill your kitchen with tantalizing aromas and your belly with warmth and nutrition.
Embrace the simplicity and health benefits of plant-based cooking with these vibrant chili ideas. Remember, cooking is all about making recipes your own, so have fun adding your favorite ingredients or tweaking the spice levels.
And if you’re interested in more tasty vegetarian and vegan recipes, be sure to explore our collection, including the Peruvian Vegetable Recipes for Flavorful Healthy Meals.
Happy cooking and enjoy every delicious, wholesome bite of your veggie chili!
📖 Recipe Card: 25 Best Veggie Chili Recipes
Description: A collection of the most delicious and hearty vegetarian chili recipes perfect for any occasion. Each recipe is packed with wholesome ingredients and bold flavors.
Prep Time: PT20M
Cook Time: PT45M
Total Time: PT1H5M
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 2 medium carrots, diced
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, bell pepper, and carrots; sauté until softened.
- Stir in chili powder and cumin; cook for 1 minute.
- Add black beans, kidney beans, crushed tomatoes, and vegetable broth.
- Bring to a boil, then reduce heat and simmer uncovered for 40 minutes.
- Season with salt and pepper, stir well, and serve hot.
Nutrition: Calories: 280 kcal | Protein: 14 g | Fat: 5 g | Carbs: 45 g
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